Mom’s Chicken Adobo

August 8, 2018

Growing up with a Filipino mom was definitely a win in the 'Recipe' category of 'Things I Learned from Mom'! Granted, the NSNG lifestyle doesn't allow for rice (#thestruggleisreal), I've found you can still enjoy the amazing flavors that come together through the various combinations of marinades and spices used across Filipino cuisine. Adobo is a classic recipe that many people are familiar with, and is a 'go to' win for your next potluck.

Like many cultures based in warm climates, Filipino natives developed various methods of preserving food. They cooked using moist-heat methods like steaming or boiling. To keep their edibles fresh for a longer period, they used plenty of vinegar and salt since the elevated acidity and high sodium content produced a hazardous environment for spoilage-causing bacteria. The Chinese traders who later visited our islands introduced soy sauce to early Filipinos. It soon found its way into our nameless vinegar-braised dish, eventually displacing salt altogether. (pepper.ph)

The traditional way to cook adobo is to simmer the marinaded meats until it's cooked throughout, and fork-tender. For summer, the idea of simmering anything for an extended period of time seems... well.. HOT. So I used our family's adobo marinade, and altered the cooking to fit a recent summer cook out. It might have been my favorite version of chicken adobo so far! (At least, until the weather cools down.) Here's a sure hit for your next BBQ: